Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 8 cups low-sodium chicken stock
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 8 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the onions are translucent. Stir in the garlic for the final 60 seconds.
  2. Increase heat to medium-high and pour in the chicken stock. Add the thyme, bay leaf, salt, and pepper. Bring to a gentle boil, then immediately reduce to a simmer.
  3. Add the chicken thigh pieces to the simmering broth. Cook for 10–12 minutes until the chicken is opaque throughout and tender.
  4. Stir in the wide egg noodles. Simmer for 6–8 minutes, or until the noodles are al dente. Remove from heat and stir in the fresh parsley and lemon juice.